Cauliflower crust pizza *

An original pizza recipe, gluten-free and tasty, with cumin, turmeric and of course, cauliflower 🙂 You can make the crust as thin or as thick as you wish, just don’t forget to bake it before adding your toppings for extra crunchiness 😉

Ingredients: (for one large pizza)

200g of thinly shredded cauliflower (raw)

50g of corn flour

50g of buckwheat flour

5g of active dried yeast

5g of sugar

5g of tapioca starch

5g of xanthan gum

2g of salt

Cumin and turmeric (optional, can be replaced by any other spice)

200ml of water (1/3 boiling + 2/3 cold)

Preparation: 2 hours (including leavening time)

Baking: 30 min + 20 min – 200°C

Instructions:

Mix the yeast, the water and the sugar together. Leave in a warm place until a 2cm thick layer of foam has appeared (10-15 minutes).

Mix the flours with the cauliflower, the tapioca starch, the xanthan gum, the salt and the spices.

Add the yeast mixture, knead and leave to leaven in a warm place for 1h30.

Roll out the dough on a sheet of baking paper and bake at 200°C for about 30 minutes on a grill.

Add the toppings of your choice (here I used tomato sauce, spinach and sun-dried tomatoes with parmesan) and bake for 20 more minutes.

Last tip: You can replace the flours I used by 100g of gluten-free flour or the flour of your choice.